Memorial Day Fruitcake | Darling Magazine

Memorial Day Fruitcake
Recipe courtesy Ruth Schleppi of Dinnerella

Large seedless watermelon
Cantaloupe melon
Honeydew melon
Fresh mint leaves, handful

Note: the fruit listed above is used for the cake featured in the picture. However, the choices are limitless; use your favorite fruit or whatever is in season and freshly picked. Kiwis also work very well with the cookie-cutters. Sprinkle lemon juice over fruit that tends to brown.

  1. Cut the bottom and top of the watermelon. Slice off the sides and a little extra to create a tall cylinder. This is the base. Make it as tall as you would like it to be.
  2. Cut the honeydew and cantaloupe melons in half and scoop out the seeds. Cut the halves into slices about 1/2 inch thick. Use small cookie-cutters to create shapes.
  3. Arrange the shapes with toothpicks on the side of the watermelon and add some blackberries.
  4. Decorate the top with strawberries and mint leaves. Finely chop the remainder of the mint and mix with the blackberries. Scatter in the middle on top.
  5. Sprinkle pieces of mango and the remainder of the berries around the cake.
  6. Enjoy—and beware those prickly toothpicks!

P.S. Here’s a helpful video for the visual learners out there!

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